A lot of overlapping food chains make up a food web
ABSTRACT
This module, one of 13 NYSCATE modules, features the integration of
mathematics, science, and technology (MST) through an emphasis on design in
the context of solutions and dilutions. Groups of students design, construct, and
test a kit for measuring iron concentration that is to be used in Third World
countries. The kit includes directions (standard operating procedure [SOP]),
small-volume measuring devices, limited distilled water, and other materials. The
procedure establishes a maximum percent error for the iron determinations.
<span>We look at the end of the day:
n(HNO3) added = 0.500*17.0/1000 = 0.00850 mol
n(NH3) = 0.200*75.0/1000 - 0.00850 = 0.00650 mol
[NH3] left = 0.00650*1000/(17.0+75.0) = 0.070652
M [OH-] = Kb * [NH3] = 0.070652*1.8*10^(-5) = 1.27174 x 10^(-6)
pOH = -log[OH-] ≈ 5.8956 pH = 14 - pOH ≈ 8.10</span>
The cheese having a higher thermal conductivity conducts heat better so it can deliver the heat to your mouth more quickly while the pizza crust transmits heat more slowly. So, even if they were the same temperature, the cheese would more likely give your tongue/mouth a severe burn.
